Black-eyed pea and sweet potato salad with chutney

2 sweet potatoes, medium, peeled and cut into pieces
1 red onion, quartered and thinly sliced
1 tablespoon canola oil
2 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/3 cup lime juice
1/2 cup mango chutney
4 cups drained cooked black-eyed peas
1/2 cup chopped fresh parsley
Salt and pepper, to taste

1. In a large pot, cover sweet potato pieces with water, bring to a slow boil, and cook for about 15 minutes, or until chunks are tender but not falling apart. Remove from heat and drain.
2. In a large skillet over medium heat, saute onion in oil until translucent, about 4 minutes. Add garlic, basil, thyme, cumin and coriander. Cook, stirring, for another 2 to 3 minutes.
3. In a large bowl, mix together the lime juice and chutney. Add black-eyed peas, parsley, sweet potatoes, and onion-herb mixture and toss to combine. Season to taste with salt and pepper and refrigerate until serving.